Asian Shrimp Tacos
If you want to add more dairy free and pescatarian recipes to your recipe box, Asian Shrimp Tacos might be a recipe you should try. This recipe serves 4. For $3.17 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This main course has 485 calories, 26g of protein, and 30g of fat per serving. 9 people have made this recipe and would make it again. This recipe is typical of Asian cuisine. If you have green onions, sea-salt, flour tortillas, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 24 minutes. It is brought to you by For the Love of Cooking. Overall, this recipe earns a pretty good spoonacular score of 54%. If you like this recipe, you might also like recipes such as Asian Shrimp Tacos with Mango Salsa #WeekdaySupper, Garlicky Shrimp-Cilantro Tacos (Tacos de Camarones al Mojo de Ajo), and Tacos de Camarones al Mojo de Ajo (Sautéed Shrimp Tacos).
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 4 minutes
Ingredients:
2 tsp canola oil
1/2 cup of carrots, shredded
Cilantro, for garnish
1/4 cup of cilantro leaves
Flour tortillas
1 clove of garlic, minced
1/4 tsp ginger, minced
1 cup of green cabbage, shredded
Green onions, chopped, for garnish
2 tbsp honey
3 tbsp mayonnaise
2 tsp rice vinegar
Sea salt and freshly cracked pepper, to taste
2 tsp sesame oil
Drizzle of sesame oil, to taste
1 lb shrimp, shelled & deveined
1 tsp soy sauce
2 tsp sriracha, more if desired
Equipment:
bowl
whisk
frying pan
stove
Cooking instruction summary:
Combine the soy sauce, rice vinegar, sesame oil, ginger, and garlic together in a bowl. Whisk until well combined. Add the peeled and deveined shrimp. Toss to coat evenly. Cover and set aside for 15-20 minutes. Combine the mayonnaise, honey, sriracha, and soy sauce together in a small bowl. Whisk until well combined - taste and add more sriracha if needed. Set aside to allow flavors to mingle.Combine the green cabbage, shredded carrots, and cilantro leaves together in a bowl. Toss and set aside. Season with a bit of sesame oil, sea salt and freshly cracked pepper, if desired. Set aside.Heat the canola oil in a large sauté pan until hot. Add the shrimp to the pan and cook for 2 minutes; flip and continue cooking for 30-60 seconds or until cooked through. Remove from the stovetop. Heat a flour tortilla in a dry skillet until warmed - 45 seconds on each side. Place the tortilla on a plate then spoon some cabbage mixture down the center. Drizzle with the sriracha mayonnaise then top with the shrimp. Sprinkle the top with more cilantro and green onions. Serve immediately. Enjoy!!
Step by step:
1. Combine the soy sauce, rice vinegar, sesame oil, ginger, and garlic together in a bowl.
2. Whisk until well combined.
3. Add the peeled and deveined shrimp. Toss to coat evenly. Cover and set aside for 15-20 minutes.
4. Combine the mayonnaise, honey, sriracha, and soy sauce together in a small bowl.
5. Whisk until well combined - taste and add more sriracha if needed. Set aside to allow flavors to mingle.
6. Combine the green cabbage, shredded carrots, and cilantro leaves together in a bowl. Toss and set aside. Season with a bit of sesame oil, sea salt and freshly cracked pepper, if desired. Set aside.
7. Heat the canola oil in a large sauté pan until hot.
8. Add the shrimp to the pan and cook for 2 minutes; flip and continue cooking for 30-60 seconds or until cooked through.
9. Remove from the stovetop.
10. Heat a flour tortilla in a dry skillet until warmed - 45 seconds on each side.
11. Place the tortilla on a plate then spoon some cabbage mixture down the center.
12. Drizzle with the sriracha mayonnaise then top with the shrimp. Sprinkle the top with more cilantro and green onions.
13. Serve immediately. Enjoy!!
Nutrition Information:
covered percent of daily need
